Liquid foods and process for producing the same

ABSTRACT

The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health.

FIELD OF WHICH THE INVENTION BELONGS

The present invention relates to various liquid foods including drinksand processes for producing the same. More specifically, the inventionis characterized in that materials of liquid foods are subjected toelectrolysis treatment and/or current passage treatment. The resultingliquid foods retain taste and quality over a long period of time, andfurther liquid foods having an antioxidation ability (radical-scavengingactivity) are also improved in antioxidation ability and available asfoods good for health.

PRIOR ART

Drinks such as coffee, black tea and juice are usually good in taste andquality immediately after brewing, immediately after extraction orimmediately after squeeze. However, it is unavoidable that the taste andthe quality of products are deteriorated with time due to oxidation,change in temperature or the like. Especially, drinks filled in sealedcontainers, unlike coffee which is drunk just after brewed and extractedfrom coffee beans in coffee houses or at home, unavoidably take acertain period of time from production to drinking by consumers.

Not only coffee but also milk coffee (milk-containing coffee), milk tea(milk-containing tea) and other milk composition-containing drinks tendto be decreased in stability owing to factors such as pH, oxygen andheat to cause the deterioration of quality. In particular, when thesedrinks are filled in containers, the drinks filled in sealed containersare decreased in stability even at normal temperatures during the veryperiod to deteriorate the quality thereof. Needless to say, in hotvending, can warmers and vending machines, drinks are stored at hightemperatures over a long period of time. Accordingly, the decrease instability and the deterioration of taste and quality are moreaccelerated.

Thus, for controlling or preventing the decrease in stability and forcontrolling or preventing the decrease in flavor- and quality, the useof additives and the use of enzymes have been studied, and a part ofthese have been put to practical use. With respect to coffee, the use ofvarious deterioration preventing agents has been studied. However,satisfactory products have not been actually developed as yet.

Meanwhile, with respect to milk composition-containing drinks, the useof additives can indeed stabilize milk to some extent, but it does notnecessarily lead to stabilization because of the difference inconditions of drinks to which milk is added. Further, the use ofadditives tends to influence taste and flavor. Still further, sincethere is a recent tendency that the use of many additives or the use ofadditives in large quantities is not demanded, it has been required tofind a method in which the use of additives is controlled.

In recent years, with respect to liquid foods, foods typified by coffee,black tea and the like as described above, in which palatability isimportant, have been produced, and further various health foods havebeen produced and sold for maintenance or promotion of health. Thus,liquid foods tend to shift more to those having high effects. Inaddition, active oxygen and free radicals have attracted much interestbecause of causes to induce cancers, life style-related diseases, skindisorders and various diseases. In order to suppress the in-vivoincrease in active oxygen and free radicals, foods having anantioxidation ability have been highlighted, and the functions thereofhave been actively studied. Moreover, it has been expected that foods tobe eaten themselves have a high antioxidation activity.

Problems that the Invention is to Solve

The invention has been made to meet the foregoing needs of those skilledin the art. In view of physical properties and organoleptic properties,it has been made to prevent the decrease in the stability, the taste andthe quality of coffee, milk components-containing drinks and othervarious liquid foods and to maintain or improve the stability, the tasteand the quality thereof.

Moreover, the invention has been made to newly develop technology ofefficiently producing foods having an improved antioxidation abilitywithout using additives in view of the importance of foods having a highantioxidation ability, namely, a high radical-scavenging activity andfurther in view of consumers' needs for safety and for health.

Means for Solving the Problems

In order to attain the foregoing objects, the present inventors haveconducted investigations from various aspects. Consequently, they haveconducted extensive studies upon focusing on a system of stabilizationand prevention of quality deterioration or a system of long-term storagewithout the use of additives in view of consumers' recent needs thatthey do not desire the use of chemical additives such as qualitydeterioration preventing agents.

They have electrolyzed a coffee extract (so-called regular coffee), andhave then found that the decomposition, the denaturation and the like ofcoffee extracted components are improved and the quality can be retainedfor a long period of time. Further, regarding a mixed liquid obtained byadding various side materials to coffee, other than coffee, thelong-term retention of quality by an electrolysis treatment has beenconfirmed. The investigations have been further continued, and a currentpassage treatment has been performed instead of an electrolysistreatment. Then, an excellent long-term retention of quality has beenlikewise confirmed.

They have applied a current passage treatment to milk, and have thenfound that stability is maintained without quality deterioration such asagglomeration or formation of precipitate and no special organolepticchange occurs in qualities of taste, flavor and the like, so thatlong-term stabilization and storage are possible. They have furtherconducted a current passage treatment of a mixed liquid obtained byadding milk to coffee (coffee milk), and have then found that excellenteffects of maintaining stability, flavor and quality have been likewisebrought forth. Investigations have been further continued, and it hasbeen confirmed that an electrolysis treatment other than a currentpassage treatment is also available.

During these studies, the present inventors have broadened the range ofstudies, and have electrolyzed liquid foods having an antioxidationability, which foods are known as health components. Consequently, theyhave found for the first time that an antioxidation ability is improved,that when a component having an antioxidation ability is contained evenin a small amount, the effect of improving the antioxidation ability isprovided, and that these effects are likewise provided by a currentpassage treatment. As a result of further investigations based on theseuseful new findings, the invention has been finally completed.

The invention is described in detail below.

In practicing the invention, a main material of a desired liquid foodand/or a mixed liquid prepared by adding a side material(s) to the mainmaterial is subjected to an electrolysis treatment or a current passagetreatment or both of these treatments. With respect to these treatments,a current passage treatment and/or an electrolysis treatment may beconducted in one position of steps from a material to a final liquidfood product through a mixed liquid or not therethrough, thetreatment(s) may be conducted in two or more positions thereof, and acurrent passage treatment and an electrolysis treatment may be conductedby the respective same treatments or a combination of differenttreatments. Further, components for preparing the main material and theside materials may be previously subjected to a current passagetreatment and/or an electrolysis treatment as required.

In the invention, the foods include drinks also. Thus, the liquid foodsare sometimes called drinks.

First of all, for producing coffee drinks according to the invention, itis necessary to prepare a liquid containing extracted components ofcoffee. This liquid includes all of coffee, namely, an extracted liquidobtained by brewing and extracting roasted coffee beans by variousmethods and all of liquids containing components extracted from coffee.For example, it includes all of extracts obtained by varying extractionconditions such as an extraction temperature, concentrated liquidsthereof, dilute liquids thereof, component fraction liquids obtained byfractionating a specific fraction(s) therefrom, component fractionliquids obtained by removing specific fraction(s) through fractionation,such as a decaffeinated coffee, and a solution of instant coffee, etc.;namely it includes all of liquids prepared by using water or hot water(0 to 200° C.), containing components extracted from coffee.

In extracting coffee, a blending ratio or a roasting degree of coffeebeans is not particularly limited, and may be properly determined in ausual manner. An extraction method is not particularly limited either.An extracted liquid or an extract obtained through a drip method, a boxmethod, a continuous multi-column method, a kneader method or the likecan be used. An extraction temperature is not particularly limitedeither. Further, an extracted liquid, an extract, a concentrated liquid,a dilute liquid, a solution of instant coffee and the like may besubjected, as required, to fractionation such as chromatography toobtain a specific fraction(s) or remove a specific fraction(s).

The mixed liquid in the invention is prepared by adding a sidematerial(s) to a liquid containing the foregoing coffee extractedcomponents and adjusting the product volume. The side material includesall of side materials free of milk composition. Examples thereof includepH adjustors such as sodium bicarbonate; vitamin C, vitamin E;emulsifying agents such as sucrose fatty acid ester, glycerin fatty acidester, sorbitan fatty acid ester and soybean phospholipid; oxidationinhibitors; antioxidants; saccharides such as glucose, fructose,maltose, sucrose, trehalose, raffinose and starch; sugar alcohols suchas erythritol and maltitol, sweeteners; flavors; enzymes; and the like.One or more thereof are selectively used.

The thus-obtained liquid containing the coffee extracted componentsand/or its mixed liquid is then subjected to an electrolysis treatmentand/or a current passage treatment.

A device used in conducting an electrolysis treatment is notparticularly limited so long as it is a device used for decomposingwater or the like. For example, a two-cell system in which two cells arepartitioned via a diaphragm or a three-pole system in which a DC voltageis switched over by a flip-flop circuit can be used without problem. Thetwo-cell system includes a type in which electrolysis is conducted for acertain period of time and a running water type. Examples of thediaphragm include an ion exchange membrane and a neutral diaphragm suchas a cellulose membrane.

In the electrolysis method using the ion exchange membrane or theneutral membrane, a liquid containing coffee extracted components and/orits mixed liquid with the same composition as that on the cathode side(region), or water containing minerals may be passed through the anodeside (region). As the water containing minerals, a ground water, a citywater, and a water prepared by adding various minerals properly to apure water may be used. Examples of the minerals can include sodium,potassium, magnesium, calcium and iron, and further these minerals maybe used in combination.

The current passage treatment can be conducted by removing the diaphragmat the time of the treatment.

With respect to the electrodes, for example, a ferrite electrode, aplatinum-plated titanium electrode, a titanium platinum calcinationelectrode and the like can be used as an anode, and a stainless steelelectrode, a platinum-plated titanium electrode, a titanium platinumcalcination electrode and the like can be used as a cathode.

The electrolysis is conducted in a usual manner by passing a DC currentin a state where a liquid such as a liquid containing extractedcomponents is continuously passed and/or stays between two electrodesides. A quantity of a current is at least 0.1 A, preferably from 1 to50 A. The quantity of the current is properly determined depending onfactors such as conductivity, distance between the electrodes anddensity. For example, in the case of a liquid flow rate of 4 L/min, thequantity of the current is from 0.5 to 20 A, preferably from 1.0 to 10A, more preferably from 1.5 to 7 A. In other cases, it may be determinedon the basis of this quantity of the current.

The current passage treatment can be conducted by removing the diaphragmin the foregoing case. The quantity of the current passing through theliquid is the same as in the foregoing case. The time for currentpassage is likewise from 0.001 second to 5 minutes, preferably from0.005 seconds to 2 minutes. These numerical ranges are tentativestandards, and the conditions might be sometimes deviated from theforegoing ranges.

The electrolysis treatment and/or the current passage treatment may beapplied to

(1) a liquid containing coffee extracted components and/or

(2) a mixed liquid containing a side material(s) either before or afteradjusting the product volume.

The electrolysis treatment and the current passage treatment may beapplied to (1) or (2), or to both of them. The number and thecombination of these treatments are not particularly limited.

In the invention, extraction water used for extraction of coffee andother various waters to be used as materials are not subjected to theelectrolysis or current passage treatment, but the invention ischaracterized in that an extracted components-containing liquid such asa coffee extracted liquid obtained by extracting coffee with extractionwater is subjected to the electrolysis or the current passage treatment.The reason why the electrolysis or the current passage of the extractedcomponents-containing liquid is preferable to the electrolysis or thecurrent passage of the waters is that the direct electrolysis or thecurrent passage of the extracted liquid or the mixed liquid moreinfluences the components than the electrolysis or the current passageof the waters, making it possible to maintain the effects for a longperiod of time.

The invention may be also practiced in a deoxidated condition, and thedeterioration of components is not caused by virtue of deoxidation. Thatis, when an oxidative deterioration is more prevented by deoxidation,the change of components less occurs, a quality deterioration can besuppressed, and this is quite effective for maintaining coffee good intaste and flavor over a long period of time.

The practice in the deoxidated condition includes each treatment in aninactive gas atmosphere, blowing of an inactive gas through amaterial(s), an intermediate product and a final product, replacement ofinside oxygen with an inactive gas and degassing. Further, in the caseof filling the liquid in a container, it includes replacement of air ina filling container with an inactive gas, replacement of air in a headspace with an inactive gas and degassing. At least one of thesetreatments for removing oxygen can be exemplified.

The thus-obtained liquid is filled in containers such as cans, bottles,papers, PET bottles and soft packaging containers, and sealed, and thenpasteurized as required to provide drinks filled in sealed containers.

When the liquid is filled in containers to withstand retorting (heatpasteurization under pressure), it is filled in containers, sealed, andthen pasteurized in a retort.

With respect to drinks whose flavor is heavily changed due to heat ofpasteurization in a retort or the like or drinks incapable ofpasteurization in a retort, a charging liquid is subjected to UHTpasteurization or other flash heat pasteurizations, then filled incontainers, and sealed.

When freeze-storage is employed or long-term storage is not needed afterproduction of drinks, the liquids may be filled in containers withoutpasteurization.

The above-obtained drinks filled in sealed containers may be stored atroom temperature or by being refrigerated, heated or frozen as required.

With respect to the coffee drinks according to the invention, thenon-limitative embodiments are described below.

EMBODIMENT 1

A process for producing a drink, characterized by subjecting a liquidcontaining a coffee extracted components and/or a mixed liquid thereofto electrolysis treatment or current passage treatment.

EMBODIMENT 2

The process recited in embodiment 1, characterized in that in theelectrolysis, a liquid on a cathode side (reduction side) is collected.

EMBODIMENT 3

The process recited in embodiment 1 or 2, characterized in that theliquid containing the coffee extracted components is at least oneselected from an extracted liquid, an extract, a concentrated liquid, adilute liquid, a component fraction liquid and a solution of instantcoffee.

EMBODIMENT 4

The process recited in any of embodiments 1 to 3, characterized in thatthe process is performed in a deoxidated condition.

EMBODIMENT 5

A drinks retaining flavor and quality over a long period of time even athigh temperatures, which is produced by the process according to any oneof embodiments 1 to 4.

EMBODIMENT 6

The drink recited in embodiment 5, characterized in that the retentionof the flavor and the quality is at least one of suppression of decreasein chlorogenic acid and suppression of formation of organic acids.

Production of milk-containing drinks is described below.

In one of embodiments when producing milk-containing drinks according tothe invention, a milk composition can be subjected to the currentpassage treatment and/or the electrolysis treatment. As the milkcomposition, at least one of raw milk (cow's milk), processed milk, skimmilk powder, whole milk powder, skim milk and concentrated milk ismentioned. A liquid containing the same, a liquid obtained by dissolvingpowder in water or hot water, each concentrated liquids or each dilutesolutions of these liquids, and the like are also included in the milkcomposition. Further, an emulsifying agent, a stabilizer such ascellulose or sodium caseinate, and the like may be added to the milkcomposition.

The milk composition is subjected to the electrolysis treatment and/orthe current passage treatment to obtain a reduced milk material. By thetreatment(s), the raw milk feel of the milk composition is improved, thetaste is enriched, and stabilization is also attained.

The electrolysis treatment and the current passage treatment of the milkcomposition are performed in the same manner as in the foregoing coffeedrinks. Incidentally, these treatments are not only applied to the milkcomposition but also conducted in each step of the invention.

The milk composition is treated by at least one of electrolysis andcurrent passage. One and the same treatment may be repeated at leasttwice, as required, as described previously, or a combination of thedifferent treatments may be conducted plural times. In the electrolysistreatment, protein is adhered to an ion exchange membrane or a neutralmembrane to heavily deteriorate the membrane itself. For this reason, itis usually efficient to perform the current passage treatment.

The milk composition is treated in this manner to obtain the milkmaterial. A drinks is produced by an ordinary method which comprisesadding the milk material to an extracted liquid of coffee, black tea,green tea or Chinese tea or a liquid containing the extracted liquid,and mixing them. The resulting product is a milk-containing drink havinga good milk stability. That is, milk is stabilized during the productionto provide a product having an excellent quality with an improvedstability over time in long-term storage. Further, the drink can beproduced in which a rich taste is enhanced, a raw milk feel tends toremain and the taste and the flavor of milk are improved.

A drinks can also be produced by subjecting a mixed liquid containingthe milk composition to the electrolysis treatment and/or the currentpassage treatment. The milk composition added at this time may be onesubjected to the electrolysis treatment and/or the current passagetreatment (for example, the foregoing milk material) or one notsubjected thereto. For making good the stability of a milk of finaldrink, it is preferable that the drink is produced by adding the milkcomposition subjected to the electrolysis treatment and/or the currentpassage treatment.

In the invention, the mixed liquid is prepared by adding, besides themilk composition, a side material(s) to a main material of a desireddrink, such as a coffee liquid, a tea liquid, juice or the like, andadjusting the product volume. As the side material(s), for example, oneor more side materials used to produce coffee drinks are used.

The mixed liquid is then subjected to the electrolysis treatment and/orthe current passage treatment, and desired steps such as filling incontainers and pasteurization are conducted as required to-producedesired drinks. In the invention, the milk composition is previouslysubjected to the electrolysis and/or the current passage (for example,the foregoing milk material), or the mixed liquid containing the milkcomposition (which may be previously subjected to the electrolysisand/or the current passage) is previously subjected to the electrolysisand/or the current passage. Desired drinks can also be producedeffectively by using them as required.

The milk-containing drinks to which the invention can be applied may beall drinks to which the milk composition is added. Examples thereofinclude a milk-containing coffee, a milk-containing tea drink, amilk-containing juice, milk shake, cocoa, an acidic milk drink and soup.Especially, coffee drinks or tea drinks are preferable.

The invention may also be practiced in a deoxidated condition, and thedeterioration of components is not caused by virtue of deoxidation. Thatis, when an oxidative deterioration is more prevented by deoxidation,components are less changed, and the deterioration of quality can besuppressed. It is quite effective for maintaining the milk-containingdrinks good in taste and flavor over a long period of time.

The thus-obtained liquids are filled in containers and sealed in a usualmanner, and, as required, pasteurized to provide drinks filled in sealedcontainers. The practice in the deoxidated -condition and the productionof the drinks filled in containers may be conducted in the same manneras in the foregoing coffee drinks.

Although the drinks according to the invention contain the milkcomposition, occurrence of scale, agglomeration and precipitation ofmilk components, flotation of milk fat, and the like are suppressed orprevented to stabilize milk, and the appearance is also excellentwithout observing the deterioration of quality. Further, with respect toorganoleptic properties, taste, flavor and quality are excellent withoutbeing deteriorated. These effects have been also observed when thedrinks have been preserved for a long period of time. In view of boththe physical properties and the organoleptic properties, it has beenobserved that even when the drinks have been stored in a severeatmosphere over a long period of time, the improved property, thestability, the taste, the flavor and the quality of the milk compositionare satisfactorily maintained or the deterioration is prevented orsuppressed.

With respect to the milk-containing drinks according to the invention,the non-limitative embodiments are described below.

EMBODIMENT 1

A milk material obtained by subjecting a milk composition toelectrolysis treatment and/or current passage treatment.

EMBODIMENT 2

A milk-containing drink produced using the milk material recited inembodiment 1.

EMBODIMENT 3

A milk-containing drink obtained by subjecting a mixed liquid containinga milk composition to electrolysis treatment and/or current passagetreatment.

EMBODIMENT 4

A milk-containing drink obtained by subjecting a mixed liquid producedby using the milk material recited in embodiment 1 to electrolysistreatment and/or current passage treatment.

EMBODIMENT 5

The milk-containing drink according to any one of embodiments 2 to 4,characterized in that the resulting milk-containing drink is amilk-containing coffee drink, a milk-containing tea drink or amilk-containing fruit juice drink.

EMBODIMENT 6

The milk-containing drink according to embodiment 5, characterized inthat the milk-containing drink recited in embodiment 5 is a drink havingan excellent stability with quality deterioration prevented.

EMBODIMENT 7

A process for producing a milk-containing drink by subjecting a milkcomposition to electrolysis treatment and/or current passage treatmentas required and then preparing or not preparing a mixed liquidcontaining the milk composition, characterized by comprising at leastone of the following:

A: when the milk composition is subjected to the electrolysis treatmentand/or the current passage treatment,

(1) directly producing the milk-containing drink using the thus-treatedmilk composition;

(2) preparing the mixed liquid containing the thus-treated milkcomposition, and producing the milk-containing drink using the same;

(3) preparing the mixed liquid containing the thus-treated milkcomposition, further subjecting this to the electrolysis treatmentand/or the current passage treatment, and then producing themilk-containing drink using the same; and

B: when the milk composition is not subjected to the electrolysistreatment and/or the current passage treatment,

(4) preparing the mixed liquid containing the milk composition,subjecting this to the electrolysis treatment and/or the current passagetreatment, and then producing the milk-containing drink using the same.

As stated above, the present inventors have found for the first timethat the electrolysis treatment and/or the current passage treatmentgives many prominent effects such as the retention of the taste and thequality of foods and prevention of scales of milk components. As aresult of further studies, it has been found for the first time that theprominent effect, different from the foregoing, that these treatmentsimprove the antioxidation ability of foods, is brought forth.

The invention in which the electrolysis treatment and the currentpassage treatment improve the antioxidation ability of foods has beenhitherto unknown and quite unique. Since the resulting foods are usefulfor suppressing active oxygen and free radicals in vivo, they are saidto be foods good for health. Accordingly, the invention also providessuch foods good for health.

In the invention, a food material with an antioxidation ability which isknown as a health composition and/or the mixed liquid prepared using itis subjected to the electrolysis treatment and/or the current passagetreatment. The component having an antioxidation ability includes thefollowing. In the invention, drinks are also included in the food.

In the invention, the following are shown as the component having anantioxidation ability, though they are not limited: vitamins such asvitamin A, vitamin C, vitamin E, carotenoid and lycopene; flavonoidssuch as isoflavon and eriocitrin (lemon flavonoid); polyphenols such aschlorogenic acid, catechin and anthocyanin; and any other componentshaving a function of scavenging free radicals or eliminating activeoxygen. It is preferable to use a component derived from a naturalmaterial.

In the invention, the food material comprising the component(s) havingan antioxidation ability comprises at least one of the foregoingcomponents having an antioxidation ability, and includes, in addition tothe food material such as coffee, tea, cacao, fruit juice and vegetablejuice, a purified product of the foregoing component or a food additivecomprising one or more of the foregoing components. The food material ina liquid form is used as such, while a powder form, a solid form or thelike is used by being dissolved in water.

In the invention, the mixed liquid is prepared by adding a sidematerial(s), as required, to at least one selected from the foodmaterial itself, an extracted liquid of the food material (coffee,blacktea, Chinese tea, greentea or the like) and an extract thereof, andadjusting the product volume. Examples of the side material include amilk composition selected from raw milk, skim milk, milk powder, skimmilk powder, concentrated milk and other various milk-derivedcompositions; pH adjustors such as sodium bicarbonate; vitamin C,vitamin E; emulsifying agents such as sucrose fatty acid ester, glycerinfatty acid ester, sorbitan fatty acid ester and soybean phospholipid;oxidation inhibitors; antioxidants; saccharides such as glucose,fructose, maltose, sucrose, trehalose, raffinose and starch; sugaralcohols such as erythritol and maltose; sweeteners; flavors; enzymes;stabilizers; and the like.

Products prepared by adding flavors, sugars, sugar alcohols, othersaccharides, sweeteners, sour seasonings and other additives to a fruitjuice, a fruit paste and the like are also included in the mixed liquid.Products further containing at least one of the foregoing componentshaving an antioxidation ability are also included in the mixed liquid.

The thus-prepared mixed liquid and/or the food material is thensubjected to the electrolysis treatment and/or the current passagetreatment. These treatments may be conducted in the same manner as inthe foregoing coffee drinks or the milk-containing drinks.

The foregoing food material is subjected to the electrolysis treatmentand/or the current passage treatment to provide the food material havingan improved antioxidation ability. The thus-obtained material can besealed and preserved, or a food may be produced using said food material(without the electrolysis treatment or the current passage treatment).

It is also possible that one of the following (1) to (3) is used,

(1) a food material containing at least one antioxidation ability assuch,

(2) a food material containing at least one antioxidation ability, whichmaterial is subjected to the electrolysis treatment and/or the currentpassage treatment, and

(3) a food material having no antioxidation ability, which material issubjected to the electrolysis treatment and/or the current passagetreatment,

and is mixed with other material(s) to prepare a mixed liquid which isthen subjected to the electrolysis treatment and/or the current passagetreatment.

(Incidentally, a process in which a mixed liquid prepared using only afood material having no antioxidation ability is subjected to theelectrolysis or current passage treatment is not included in (1) to(3).)

Examples of application foods are as follows. With respect toapplication examples, in addition to coffee and fruit juice, applicationto overall drinks including tea drinks, soups, milk drinks, sportsdrinks containing various effective components, health drinks and thelike is possible. Further, in the case of coffee, tea drinks and fruitjuice drinks, a liquid obtained by extraction or squeezing may besubjected to the electrolysis treatment and/or the current passagetreatment, and then concentrated or dried. The thus-obtained foods canbe preserved while keeping the improved antioxidation ability, by beingfilled in containers and sealed.

The invention may also be practiced in a deoxidated condition, and thedeterioration of components is not caused by virtue of deoxidation. Thatis, when an oxidative deterioration is more prevented by deoxidation,components are less changed, and the deterioration of quality can besuppressed. It is quite effective for maintaining the health foods goodin taste and flavor over a long period of time.

The thus-obtained foods good for health are filled in containers andsealed in a usual manner, and, as required, pasteurized to providedrinks filled in sealed containers. The practice in the deoxidatedcondition and the production of the drinks filled in containers may beconducted in the same manner as in the foregoing coffee drinks ormilk-containing drinks.

With respect to the foods good for health according to the invention,non-limitative embodiments are described below.

EMBODIMENT 1

A process for producing a food material having an improved antioxidationability (radical-scavenging activity), characterized by subjecting afood material containing at least one component having an antioxidationability (radical-scavenging activity) to an electrolysis treatmentand/or a current passage treatment.

EMBODIMENT 2

A process for producing a food, characterized by preparing the foodmaterial according to embodiment 1, and producing the food using thesame.

EMBODIMENT 3

A process for producing a food having an improved antioxidation ability(radical-scavenging activity), characterized by preparing a mixed liquidusing a food material containing at least one component having anantioxidation ability (radical-scavenging activity), and subjecting theresulting mixed liquid to an electrolysis treatment and/or a currentpassage treatment.

EMBODIMENT 4

A process for producing a food having an improved antioxidation ability(radical-scavenging activity), characterized by preparing a mixed liquidusing a food material obtained by subjecting a component having anantioxidation ability (radical-scavenging activity) to an electrolysistreatment and/or a current passage treatment, and subjecting theresulting mixed liquid to an(the) electrolysis treatment and/or a(the)current passage treatment.

EMBODIMENT 5

The process recited in any one of embodiments 1 to 4, characterized inthat in the electrolysis treatment, a desired product is collected fromthe cathode side (reduction side).

EMBODIMENT 6

A food material or food having an improved antioxidation ability(radical-scavenging activity), which is produced by the processaccording to any one of embodiments 1 to 5.

EMBODIMENT 7

A method for improving an antioxidation ability (radical-scavengingactivity) of a food material or food, characterized in that electrolysistreatment and/or current passage treatment is conducted thereto.

The invention is illustrated specifically below by referring toExamples.

(A) Coffee drinks

EXAMPLE A1

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee; coffee solid contentBrix 3.0). Subsequently, this coffee extracted liquid was passed throughan electrolytic device of ARV Company at a rate of 4 liters per minute,while a DC current of 5 A was passed therethrough, wherein the anode andthe cathode were partitioned with an ion exchange membrane, and thecoffee extracted liquid was passed through both the electrode sides, andthe liquid of the cathode side was collected. Sodium bicarbonate wasadded thereto at an amount ratio of 0.3 g/L of the liquid and mixedtherewith. The resulting mixed liquid was filled in cans, andpasteurized in a retort (F₀=4 or more) to obtain a coffee drink.

EXAMPLE A2

10 kg of coffee beans was extracted with 100 L of hot water. To thethus-obtained coffee extracted liquid (coffee solid content Brix 3.0),was added sodium bicarbonate at an amount ratio of 0.3 g/L of theliquid, and they were mixed. The resulting mixed liquid was passedthrough an electrolytic device of ARV Company at a flow rate of 4 litersper minute, while a DC current of 5 A was passed therethrough, whereinthe anode and the cathode were partitioned with an ion exchangemembrane, and the mixed liquid was passed through both the electrodesides. The liquid of the cathode side was then collected, filled incans, and pasteurized in a retort (F₀=4 or more) to obtain a coffeedrink.

EXAMPLE A3

10 kg of coffee beans was extracted with 100 L of hot water. To thethus-obtained coffee extracted liquid (coffee solid content Brix 3.0),was added sodium bicarbonate at an amount ratio of 0.3 g/L of theliquid, and they were mixed. The resulting mixed liquid was held in atank, and a DC current of 5 A was passed therethrough for 5 seconds byinserting electrodes without a diaphragm. After the current passage, themixed liquid was filled in cans, and pasteurized in a retort to obtain acoffee drink.

EXAMPLE A4

Electrodes were installed in a pipe, and the mixed liquid of the coffeeextracted liquid and sodium bicarbonate obtained in the foregoingExample was passed through the pipe to conduct the current passagetreatment (with no diaphragm) of the mixed liquid under the followingconditions. Incidentally, the current passage time was controlled bychanging the flow rate in the pipe.

current: 10 A

current passage time: Current passage treatment was conducted for 1second.

COMPARATIVE EXAMPLE A

Sodium bicarbonate was added, at an amount ratio of 0.3 g/L of thefollowing coffee extracted liquid, to a coffee extracted liquid (coffeesolid content Brix 3.0) obtained by extracting 10 kg of coffee beanswith 100 L of hot water, and they were mixed. The resulting mixed liquidwas filled in containers, and pasteurized in a retort (F₀=4 or more) toobtain a coffee drink.

(Test Results: Evaluation 1)

The drinks obtained in Example A1 and Comparative Example A were drunkby 15 coffee expert panelists including 5 coffee expert testers.Consequently, it was found that the coffee drink obtained in Example A1was strong in flavor and coffee feel and good in quality as comparedwith the coffee drink obtained in Comparative Example A and the formerhas, like regular coffee, an excellent taste and flavor inherent incoffee (Table A1). TABLE A1 Example A1 Comparative Example A Flavor 4.33.7 Bitter taste 3.6 3.1 Acidic taste 1.9 1.1 Aftertaste 2.2 1.4 Coffeefeel 2.4 1.8 Total evaluation 3.2 2.96 (good)

(bad) 0

In the table, seven scores, “very good”=6, “good”=5, “slightly good”=4,“common”=3, “slightly-bad”=2, “bad”=1, and “very bad”=0, were employedin the evaluation standard.

(Test Results: Evaluation 2)

With respect to the drinks obtained in Examples A1, A2 and A3 andComparative Example A, those just after the production and thosepreserved under acceleration conditions with time (at 60° C. for 3weeks) were subjected to instrumental analysis respectively to analyzean amount of chlorogenic acid, a total amount of organic acids and thechange thereof. As a result, it was found that the reduction rate ofchlorogenic acid with time was suppressed (Table A2), and that theamount of organic acids which causes quality deterioration was decreasedand the increase in its amount with time was suppressed (Table A3).Consequently, it was possible to obtain the high-quality stable coffeedrinks with less quality deterioration. TABLE A2 Amount of chlorogenicacid (%) Comparative Example A1 Example A2 Example A3 Example A Justafter 100 100 100 100 production 60° C., 97 94 96 89 3 weeks

TABLE A3 Total amount of organic acids (ppm) Comparative Example A1Example A2 Example A3 Example A Just after 574.4 626.2 544.0 702.9production 60° C., 660.7 635.2 606.9 861.9 3 weeks

(B) Milk-Containing Drinks

EXAMPLE B1

A milk-containing coffee was produced according to the following recipe,and effects of preventing deterioration of stability, flavor and qualitythereof by a current passage treatment and an electrolysis treatmentwere tested. In the following Examples B2 to B4 and Comparative ExamplesB1 and B2 as well, the respective milk-containing coffee drinks wereproduced according to the same recipe. (Recipe used in producingmilk-containing coffee drinks) Production of 500 L Coffee beans  10.0 kgSodium bicarbonate  0.25 kg Sugar  26.5 kg Milk 165.0 kg Emulsifyingagent  0.6 kg (sucrose fatty acid ester)

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee). Then, sodiumbicarbonate and sugar were added to this coffee extracted liquid. Thismixture was further mixed with milk (containing an emulsifying agent)subjected to a current passage treatment (at 10 A for 0.02 second),followed by adjusting the final volume of the product to 500 L.Subsequently, the resulting product was filled in cans, and pasteurizedin a retort (F₀=40 or more) to obtain a milk-containing coffee drink.

EXAMPLE B2

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee). Then, sodiumbicarbonate and sugar were added to this coffee extracted liquid. Thismixture was further mixed with milk (containing an emulsifying agent)subjected to an electrolysis treatment, followed by adjusting the finalvolume of the product to 500 L. Subsequently, the resulting product wasfilled in cans, and pasteurized in a retort (F₀=40 or more) to obtain amilk-containing coffee drink.

Incidentally, the electrolysis treatment was conducted by using anelectrolytic device of ARV Company (using an ion exchange membrane),passing the liquid at a flow rate of 4 liters per minute while passing aDC current of 5 A.

EXAMPLE B3

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee). Then, sodiumbicarbonate and sugar were added to this coffee extracted liquid. Thismixture was further mixed with milk (containing an emulsifying agent),followed by adjusting the final volume of the product to 500 L.Subsequently, the resulting product was subjected to an electrolysistreatment, filled in cans, and pasteurized in a retort (F₀=40 or more)to obtain a milk-containing coffee drink.

The electrolysis treatment of the mixed liquid was conducted as inExample B2 using the device of ARV Company. In these Examples, after theelectrolysis treatment, the overall liquid in the electrolytic cell wascollected, and subjected to the subsequent treatments. Only the liquidon the cathode side may be collected and used as required; in this case,a product better in stability, taste and mouth feel is obtained, thoughyield and a production efficiency are decreased.

Example B4

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee). Then, sodiumbicarbonate and sugar were added to this coffee extracted liquid. Thismixture was further mixed with milk (containing an emulsifying agent)subjected to an electrolysis treatment, followed by adjusting the finalvolume of the product to 500 L. Subsequently, the resulting product wassubjected to UHT pasteurization (F₀=60 or more), and filled in PETbottles to obtain a milk-containing coffee drink.

Incidentally, the electrolysis treatment was conducted by using anelectrolytic device having an electrolytic cell with no membrane(manufactured by ARV Company), passing the liquid at a flow rate of 4liters per minute while passing a DC current of 10 A.

COMPARATIVE EXAMPLE B1

Sodium bicarbonate and sugar were added to an extracted liquid obtainedby extracting 10 kg of coffee beans with 100 L of hot water, and themixture was further mixed with milk containing an emulsifying agent,followed by adjusting the final volume of the product to 500 L. Then,the mixed liquid was filled in containers, and pasteurized in a retort(F₀=40 or more) to obtain a milk-containing coffee drink.

COMPARATIVE EXAMPLE B2

Sodium bicarbonate and sugar were added to an extracted liquid obtainedby extracting 10 kg of coffee beans with 100 L of hot water, and themixture was further mixed with milk containing an emulsifying agent,followed by adjusting the final volume of the product to 500 L. Then,the mixed liquid was subjected to UHT pasteurization (F₀=60 or more) andfilled in containers to obtain a milk-containing coffee drink.

(Test Results: Evaluation 1)

The drinks obtained in Example B1 and Comparative Example B1 were drunkby 15 coffee expert panelists including 5 coffee expert testers.Consequently, it was found that the drink in Example B1 was strong inflavor and intrinsic taste of milk and good in sweetness and coffee feelas compared with the drink obtained in Comparative Example B1, and hadthe well-balanced taste and flavor (Table B1). TABLE B1 Example B1Comparative Example B1 Flavor 4.1 3.3 Sweetness 3.6 3.3 Coffee feel 3.12.5 Rich taste 3.9 3.5 Aftertaste 3.5 3.1 Total evaluation 3.5 2.76 (good)

(bad) 0

In the table, seven scores, “very good”=6, “good”=5, “slightly good”=4,“common”=3, “slightly bad”=2, “bad”=1, and “very bad”=0, were employedin the evaluation standard.

(Test Results: Evaluation 2)

With respect to the drinks obtained in Examples B1, B2 and B3 andComparative Example B1, the cans of those just after the production andthe cans of those preserved under acceleration conditions with time (at60° C. for 2 weeks) were opened, and an amount of precipitate wasmeasured by centrifugation (3,000 rpm, 10 minutes). As a result, it wasfound that in Examples B1, B2 and B3, the precipitate less generated inthe production than in Comparative Example B1, an excellent effect wasbrought forth in suppressing the generation of precipitate duringpreservation and the milk-containing coffee drinks having a stableemulsified state were provided (Table B2). TABLE B2 Comparative ExampleB1 Example B2 Example B3 Example B1 Just after 0.3% 0.3% 0.2% 0.8%production 60° C., 1.8% 1.0% 0.7% 4.3% 2 weeks

(Test Results: Evaluation 3)

The bottles of the drinks obtained in Example B4 and Comparative ExampleB2 were opened, and an amount of precipitate was measured bycentrifugation (3,000 rpm, 10 minutes). As a result, it was found thatin Example B4, an excellent effect was exhibited in suppressing theformation of precipitate as compared with Comparative Example B2 and themilk-containing coffee drink having a stable emulsified state wasprovided. At the same time, scorching of the plate in the UHTpasteurization was tested. The amount of scorched scales was smaller inExample B4 (Table B3). TABLE B3 Example B4 Comparative Example B2 Amountof 0.2% 6.5% precipitate

EXAMPLE B5

Milk tea was produced according to the following recipe, and the effectof preventing the deterioration of stability, taste and quality by acurrent passage treatment was tested. In Comparative Example B3 below, amilk-containing tea was produced according to the same recipe. (Recipeused for production of milk tea) kg/1,000 L Black tea leaves 8.0 Sodiumbicarbonate 0.2 Sugar 64.0 Milk 260.0 Emulsifying agent 1.5 (sucrosefatty acid ester)

A pH adjustor and sugar were added to tea extracted liquid obtained byextracting 8 kg of black tea leaves with 120 L of hot water, and themixture was further mixed with milk containing an emulsifying agent andsubjected to a current passage treatment (at 10 A for 0.02 second),followed by adjusting the final volume of the product. The resultingproduct was filled in containers, and pasteurized in a retort (F₀=40 ormore) to obtain milk tea (a milk-containing tea).

COMPARATIVE EXAMPLE B3

A pH adjustor and sugar were added to tea extracted liquid obtained byextracting 8 kg of black tea leaves with 120 L of hot water, and themixture was further mixed with milk containing an emulsifying agent,followed by adjusting the final volume of the product. The resultingproduct was filled in containers, and pasteurized in a retort (F₀=40 ormore) to obtain milk tea (a milk-containing tea).

(Test Results: Evaluation 4)

The drinks obtained in Example B5 and Comparative Example B3 were drunkby 15 tea expert panelists. Consequently, it was found that the drink inExample B5 was strong in flavor and rich in taste of milk and good inquality as compared with the drink obtained in Comparative Example B3and had the well-balanced taste and flavor. TABLE B4 Example B5Comparative Example B3 Flavor 3.9 3.2 Milk feel 4.1 3.2 Sweetness 3.52.8 Tea feel 3.9 3.6 Rich taste 3.9 3.0 Aftertaste 3.9 2.5 Totalevaluation 4.2 3.26 (good)

(bad) 0

(Evaluation standard is as shown previously.)

(C) Foods having an improved antioxidation ability

EXAMPLE C1

10 kg of coffee beans was extracted with 100 L of hot water to obtain acoffee extracted liquid (so-called regular coffee: coffee solids contentBrix 3.0). Subsequently, the coffee extracted liquid was passed throughan electrolytic device of ARV Company at a rate of 4 liters per minute,while a DC current of 5 A was passed, wherein the anode and the cathodewere partitioned with an ion exchange membrane, and the coffee liquidwas passed through both the electrode sides. Then, the liquid of thecathode side was collected, and 43 g of sodium bicarbonate was addedthereto, followed by adjusting the final volume of the product to 143 L.The resulting liquid was filled in cans, sealed, and then pasteurized ina retort (F₀=4 or more) to obtain a coffee drink.

For comparison with Example C1, the following Comparative Example C1 wasperformed at the same time.

COMPARATIVE EXAMPLE C1

43 g of sodium bicarbonate was added to a coffee extracted liquid(so-called regular coffee: coffee solid content Brix 3.0) obtained byextracting 10 kg of coffee beans with 100 L of hot water, followed byadjusting the final volume of the product to 143 L. Then, the resultingliquid was filled in cans, sealed, and pasteurized in a retort (F₀=4 ormore) to obtain a coffee drink.

(Test Results: Evaluation 1)

With respect to the drinks obtained in Example C1 and ComparativeExample C1, an antioxidation ability (radical-scavenging activity) wasmeasured by a method using DPPH to test an antioxidation ability.

Measuring method: 15 μl of a sample was taken, and adjusted to 800 μl byaddition of distilled water. Further, 3.2 ml of 0.1 M Tris buffer (pH7.4) was added thereto, and 4 ml of 500 μM DPPH(1,1-diphenyl-2-picrylhydrazyl) was, further, added thereto. The mixturewas allowed to stand in a dark place for 20 minutes, and subjected toHPLC.

With respect to the HPLC conditions, the antioxidation ability wasmeasured from the area of an absorption peak of DPPH with an absorbancedetector (at 517 nm), a mobile phase of water:methanol=3:7, an Octylcolumn and a flow rate of 1 ml/min.

The results of measuring the antioxidation ability are shown oncondition that the result of Comparative Example is rated as 100% (TableC1). TABLE C1 Example C1 Comparative Example C1 Antioxidation 137% 100%ability of coffee drink

From Table 1C, it was found that the radical-scavenging activity,namely, the antioxidation ability to DPPH was higher in Example C1 thanin Comparative Example C1. The results revealed that the antioxidationability of the drink was increased by the electrolysis treatment andtherefore the drink treated is healthier for consumers.

(Test Results: Evaluation 2)

The drinks obtained in Example Cl and Comparative Example C1 werecompared with respect to the content of chlorogenic acid which is a mainantioxidation component of coffee and the content of quinic acid whichis one of its decomposition products. The measurement was conducted byHPLC. With respect to the HPLC conditions, the content of chlorogenicacid was measured from the area of an absorption peak with a UV detector(at 270 nm), a mobile phase of 4% acetic acid:methanol=85:15, an ODScolumn and a flow rate of 1 ml/min. The content of quinic acid wasmeasured from the height of a detection peak with a conductivitydetector, a mobile phase of 5 mM perchloric acid, a strongly acidiccation exchange resin (styrene-divinylbenzene copolymer) column and aflow rate of 0.8 ml/min (Table C2). TABLE C2 Chlorogenic acid Quinicacid (ppm) (ppm) Example Comparative Example Comparative C1 Example C1C1 Example C1 Content in 655.2 673.4 946.0 944.0 coffee drink

As is apparent from Table C2, it was shown that in Example C1, thecontent of the main antioxidation component of coffee was slightly lowerthan that in Comparative Example C1.

From the results of Evaluation 1 and Evaluation 2, it is said thatalthough the amount of the main antioxidation component was notincreased, the antioxidation ability can be increased by conducting theelectrolysis treatment.

EXAMPLE C2

14 kg of red grapefruit (grown in Florida) was squeezed with an in-linesqueezing machine (manufactured by FMC Company), and subjected to enzymedeactivation by heating at 93° C. for 5 seconds and treatment with apulper finisher. 8 L of the resulting squeezed liquid was subjected toan electrolysis treatment with an electrolytic device having an ionexchange membrane at 7 A. The liquid on the cathode side was collected,and then subjected to a flash pasteurization at 93° C. for 5 seconds.The resulting liquid was hot-packed in cans to obtain a grapefruitjuice.

Incidentally, in the electrolysis, the anode and the cathode werepartitioned with an ion exchange membrane, and the squeezed liquid waspassed through both the electrode sides.

For comparison with Example C2, the following Comparative Example C2 wasperformed at the same time.

COMPARATIVE EXAMPLE C2

14 kg of red grapefruit (grown in Florida) was squeezed with an in-linesqueezing machine (manufactured by FMC Company), and subjected to enzymedeactivation by heating at 93° C. for 5 seconds and treatment with apulper finisher. 8 L of the resulting squeezed liquid was subjected to aflash pasteurization at 93° C. for 5 seconds, hot-packed in cans toobtain a grapefruit juice.

EXAMPLE C3

14 kg of red grapefruit (grown in Florida) was squeezed with an in-linesqueezing machine (manufactured by FMC Company), and subjected to enzymedeactivation by heating at 93° C. for 5 seconds and treatment with apulper finisher. 8 L of the resulting squeezed liquid (Brix 11) wassubjected to an electrolysis treatment with an electrolytic devicehaving an ion exchange membrane at 7 A. The liquid of the cathode sidewas collected, and then concentrated to Brix 33 by a vacuumconcentration. The resulting concentrated fruit juice was reduced againto Brix 11 as in squeezing by addition of water, then subjected to flashpasteurization at 93° C. for 5 seconds, hot-packed in cans to obtain agrapefruit juice.

Incidentally, in the electrolysis, the anode and the cathode werepartitioned with the ion exchange membrane, and the squeezed liquid waspassed through both the electrode sides.

For comparison with Example C3, the following Comparative Example C3 wasperformed at the same time.

COMPARATIVE EXAMPLE C3

14 kg of red grapefruit (grown in Florida) was squeezed with an in-linesqueezing machine (manufactured by FMC Company), and subjected to enzymedeactivation by heating at 93° C. for 5 seconds and treatment with apulper finisher. 8 L of the resulting squeezed liquid (Brix 11) wasconcentrated to Brix 33 by a vacuum concentration. The resultingconcentrated fruit juice was reduced again to Brix 11 as in squeezing byaddition of water, then subjected to a flash pasteurization at 93° C.for 5 seconds, and hot-packed in cans.

(Test Results: Evaluation 3)

With respect to the juices obtained in Example C2, Comparative ExampleC2, Example C3 and Comparative Example C3, the antioxidation ability wasmeasured using DPPH to test an antioxidation ability.

Measuring method: 100 μl of a sample was taken, and adjusted to 400 μlby addition of distilled water. Further, 1.6 ml of 0.1 M Tris buffer (pH7.4) was added thereto, and 2 ml of 500 FM DPPH(1,1-diphenyl-2-picrylhydrazyl) was then added. The mixture was allowedto stand in a dark place for 20 minutes, and subjected to HPLC.

With respect to the HPLC conditions, the antioxidation ability wasmeasured from the area of an absorption peak of DPPH with an absorbancedetector (at 517 nm), a mobile phase of water:methanol=3:7, an Octylcolumn and a flow rate of 1 ml/min.

The results of measuring the antioxidation ability are shown on thecondition that the result of Comparative Example is rated as 100% (TableC3). TABLE C3 Comparative Example Comparative Example Example C2 C2Example C3 C3 Antioxidation 100% 111% 100% 153% ability of grapefruitjuice

The radical-scavenging activity, namely, the antioxidation ability toDPPH was higher in Examples C2 and C3 than in Comparative Examples C2and C3. The results revealed that the antioxidation ability of theliquid was increased by the electrolysis treatment and therefore thedrink treated is healthier for consumers.

(Test Results: Evaluation 4)

The drinks obtained in Example C2, Comparative Example C2, Example C3and Comparative Example C3 were compared with respect to the content ofvitamin C of reduced type which is a main antioxidation component ofgrapefruit.

The measurement was conducted by HPLC. With respect to the HPLCconditions, the content of vitamin C of reduced type was measured fromthe area of a detection peak with a UV detector (at 250 nm), a mobilephase of acetonitrile: 50 mM ammonium dihydrogenphosphate=75:25, aPolyamine II column and a flow rate of 1 ml/min.

The results of measuring vitamin C of reduced type are shown on thecondition that the result of Comparative Example is rated as 100% (TableC4). TABLE C4 Comparative Example Comparative Example Example C2 C2Example C3 C3 Content in 100% 88% 100% 92% grapefruit juice

As is apparent from Table C4, it was identified that in Examples C2 andC3, the content of vitamin C of reduced type was slightly lower thanthat in Comparative Examples C2 and C3.

From Evaluation 3 and Evaluation 4, it was found that although thecontent of the main antioxidation component was low, the antioxidationability was effectively increased by conducting the electrolysistreatment.

EXAMPLE C4

0.1 kg of vitamin C, 4.0 kg of citric acid (anhydride) and 3.0 kg ofsugar were added to 30 L of water, and the mixture was adjusted to 100 Lwith water to obtain a mixed liquid. This mixed liquid was subjected toa current passage treatment under the condition of 10 A, then subjectedto a flash pasteurization at 95° C., and hot-packed in cans.

EXAMPLE C5

0.1 kg of vitamin C, 4.0 kg of citric acid (anhydride) and 3.0 kg ofsugar were added to 30 L of water, and the mixture was adjusted to 100 Lwith water to obtain a mixed liquid. This mixed liquid was subjected toan electrolytic device with an ion exchange membrane under the conditionof 10 A, and the liquid obtained from the cathode side was collected.Then, a flash pasteurization was conducted at 95° C., and the resultingliquid was hot-packed in cans. Incidentally, in the electrolysistreatment, the cathode and the anode were partitioned, and the mixedliquid was passed through both the electrode sides.

For comparison with Examples C4 and C5, the following ComparativeExample C4 was performed at the same time.

COMPARATIVE EXAMPE C4

0.1 kg of vitamin C, 4.0 kg of citric acid (anhydride) and 3.0 kg ofsugar were added to 30 L of water, and the mixture was adjusted to 100 Lwith water to obtain a mixed liquid. This mixed liquid was subjected toa flash pasteurization at 95° C., and hot-packed in cans.

(Evaluation Rest: Evaluation 5)

With respect to the drinks obtained in Example C4, Example C5 andComparative Example C4, the antioxidation ability was measured usingDPPH to test an antioxidation ability.

Measuring method: 100 μl of a sample was taken, and adjusted to 400 μlby addition of distilled water. Further, 1.5 ml of 0.1 M Tris buffer (pH7.4) was added thereto, and 2 ml of 500 μM DPPH(1,1-diphenyl-2-picrylhydrazyl) was then added. The mixture was allowedto stand in a dark place for 20 minutes, and subjected to HPLC.

With respect to the HPLC conditions, the antioxidation ability wasmeasured from the area of an absorption peak of DPPH with an absorbancedetector (at 517 nm), a mobile phase of water:methanol=3:7, an Octylcolumn and a flow rate of 1 ml/min.

The results of measuring the antioxidation ability are shown oncondition that the result of Comparative Example is rated as 100% (TableC5). TABLE C5 Comparative Example C4 Example C5 Example C4 Antioxidation102% 110% 100% ability of drink

The radical-scavenging activity, namely, the antioxidation ability toDPPH was higher in Examples C4 and C5 than in Comparative Example C4.The results revealed that the antioxidation ability of the liquid wasincreased by the electrolysis treatment or the current passage treatmentand the liquid treated is healthier for consumers.

Effects of the Invention

The deterioration of quality can be prevented by conducting theelectrolysis treatment and/or the current passage treatment.

In coffee drinks, it is possible to control the rate of reduction withtime of chlorogenic acid which is a component in coffee or to controlthe amounts of formed lactic acid, formic acid and acetic acid whichdecrease quality.

Consequently, it is possible to prevent the quality deterioration ofdrinks in vending machines installed not only indoors but also outdoors,can warmers and the like, to extend the time in hot vending and toextend the period within which drinks can safely be drunk whereby theshelf life is prolonged. Further, when the production steps of theprocess are performed in the deoxidated condition, it is possible tofurther control quality deterioration or improve stability.

In the milk-containing drinks, the electrolysis treatment and/or thecurrent passage treatment helps to increase the quality and improve thestability of milk. Because of the stabilization, the use of a pHadjustor, an emulsifying agent, a stabilizer and the like which havebeen so far used can be reduced; resultantly it is possible to depressthe use of many additives.

As a result, it is possible to prevent the quality deterioration ofdrinks (prevention of precipitation of milk) in vending machines, canwarmers and the like, to extend the time in hot vending machines and toextend the period within which drinks can safely be drunk. Further, itis possible to prevent the formation of scales on a plate inpasteurization with a plate heater, such as UHT pasteurization, whichleads to the improvement in a production efficiency.

Moreover, it has been found for the first time by the present inventorsthat when a component(s) having an antioxidation ability, namely, aradical-scavenging activity is(are) subjected to the electrolysis orcurrent passage treatment, the antioxidation ability (radical-scavengingactivity) is improved.

When a liquid food containing a component(s) having an antioxidationability is subjected to the electrolysis treatment and/or the currentpassage treatment according to the invention, the antioxidation abilityis thereby improved. When consumers eat or drink the liquid foodtreated, the antioxidation component(s) thereof acts(act) in vivo moreeffectively than the component(s) not subjected to the electrolysistreatment or the current passage treatment, and is(are) expected tocontribute to health. Since the electrolysis treatment and/or thecurrent passage treatment is effective for making an antioxidationability higher than that provided by the amount of the antioxidationcomponent(s) originally present in the liquid, amounts of a material(s)used for increasing an antioxidation ability, especially a foodadditive(s), can be reduced.

Still further, since an antioxidation ability can be imparted tomaterials or foods with a less antioxidation ability, even foods that donot function so much as health foods can exhibit functionality forhealth.

Moreover, since the foregoing prominent effects provided by theinvention are brought forth without using a food additive(s), theinvention can meet the consumers' needs for either dispensing with, orcontrolling, various additives such as chemical substances. In thisrespect as well, the invention is outstanding.

In this manner, the quality of liquid foods such as coffee drinks,milk-containing drinks and foods good for health is improved.

1. A process for producing a liquid food, characterized by subjecting amain material for the liquid food and/or a mixed liquid containing themain material for the desired liquid food to at least one of anelectrolysis treatment and a current passage treatment.
 2. The processas claimed in claim 1, characterized in that a main material preparedpreviously by subjecting to an electrolysis treatment and/or a currentpassage treatment is used as the main material.
 3. The process asclaimed in claim 1 or 2, characterized in that in the electrolysistreatment, the main material and/or the mixed liquid treated iscollected from the cathode side (reduction side).
 4. The process asclaimed in any one of claims 1 to 3, which process is conducted in adeoxidated condition.
 5. The process as claimed in any one of claims 1to 4, characterized in that at least one selected from coffee, a milkcomposition and a food material containing at least one component havingan antioxidation ability (radical-trapping ability) is used as the mainmaterial.
 6. The process as claimed in claim 5, characterized in that atleast one selected from an extracted liquid, an extract, a concentratedliquid, a dilute liquid and a component fraction liquid of coffee and asolution of instant coffee is used as the coffee.
 7. The process asclaimed in claim 5, characterized in that at least one selected from rawmilk (cow's milk), processed milk, skim milk powder, whole milk powder,skim milk, concentrated milk, a liquid containing at least one thereof,a liquid obtained by dissolving at least one thereof, each concentratedliquid of those liquids and each dilute liquid of these liquids is usedas the milk composition, and an emulsifying agent or a stabilizer isfurther used as required.
 8. The process as claimed in claim 5,characterized in that the component having the antioxidation ability isat least one selected from vitamins, flavonoids and polyphenols.
 9. Aliquid food which is produced by the process as claimed in any of claims1 to
 8. 10. The liquid food as claimed in claim 9, characterized in thatthe liquid food is at least one selected from coffee drinks,milk-containing drinks, tea drinks, fruit juice drinks, soups and sportsdrinks.
 11. The liquid food as claimed in claim 10, characterized inthat the milk-containing drink is at least one selected frommilk-containing coffees, milk-containing tea drinks, milk-containingfruit juices, milk shake, cocoa and acidic milk drinks.
 12. The liquidfood as claimed in any of claims 9 to 11, characterized in that thedrink is at least one of drinks with flavor and quality retained, drinkswith a raw milk feel improved of the milk composition, drinks with arich taste enhanced and drinks with an antioxidation property improved.13. The liquid food as claimed in claim 12, characterized in that theretention of flavor and quality is at least one of prevention ofdecrease in flavor and quality at a high temperature over a long periodof time, suppression of decrease in chlorogenic acid, suppression offormation of organic acids and prevention of scales of milk components.